Line a baking tray with grease proof paper or use a non-stick sheet. In a large bowl, toss the cashews in the oil then set aside. Using a pestle and mortar, crush the peppercorns then mix with the sugar and salt. Add the seasoning mixture to the bowl of nuts and mix until coated. Spread the nuts on a baking sheet in a single layer. Roast for 10 minutes.
Preheat oven to 375º. Drain, rinse and pat dry chickpeas. spread on a baking sheet lined with parchment paper.
Roast chickpeas in oven 45-50 minutes or until crunchy through.
Mix the olive oi, maple syrup and seasoning in a small bowl. Once chickpeas are crunchy, remove from oven. toss with mixture. Place chickpeas back onto baking sheet and cook for additional 10-15 minutes to caramelize.
